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Pickles

Spicy Potato Pickle

A family recipe since October 2007

A tangy, aromatic South Indian–style potato pickle that brightens plain rice or a simple meal; bold spices, gingelly oil and a splash of vinegar give these tender potato bites serious flavor.

30 min total4 servings

Ingredients

  • Potato - 250 g
  • Gingelly oil - 3 tbsp
  • Mustard seeds - 1 tsp
  • Garlic - 6 clove
  • Kashmiri chili powder - 2 tbsp
  • Coriander powder - 1/4 tsp
  • Jeera powder - 1 tsp
  • Amchur powder - 1/2 tsp
  • Garam masala - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Asafoetida powder - 1 pinch
  • Tomato paste - 3 tbsp
  • Salt - 2 tsp
  • Vinegar - 2 tsp

Instructions

  1. 1Boil the potatoes until tender, then drain and let them cool slightly so they are easy to handle.
  2. 2Peel the potatoes and cut them into small pieces; set them aside.
  3. 3Cut the garlic into small pieces before you begin frying so it browns evenly.
  4. 4Heat the gingelly oil in a pan until hot and splutter the mustard seeds so they pop and become aromatic.
  5. 5Add the garlic pieces and fry until light brown, watching closely so the garlic does not burn.
  6. 6Add Kashmiri chili powder, coriander powder, jeera powder, amchur powder, garam masala and turmeric powder and fry for 2 mins, stirring constantly to keep the spices from burning.
  7. 7Stir in the tomato paste and asafoetida, then add the measured salt and mix until the paste is well combined with the spices.
  8. 8Add the potato pieces to the pan and toss gently to coat each piece in the spice mixture, and finally add the vinegar and stir through.
  9. 9Taste and adjust salt if needed, then let the pickle cool to room temperature before storing in a clean jar.
  10. 10Optional: serve as a tangy condiment with rice, dosa or rotis.

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